Pages

neopolitan cake

I made this cake for a special Mum on Mothers Day (clue: it was for my Mum) The shade of the strawberry layer wasn't exactly a lovely pink that I was envisioning (I used pink coloring so next time I think I'll go for red) but without a doubt that was our favorite flavored cake, it's amazing what adding some strawberries can do, it really did give it that strawberry and cream taste.

Ingredients

Vanilla Layer

200g self-raising flour

120g Caster Sugar

1 tsp baking powder

200ml soya milk

80ml vegetable oil

1 tbsp vanilla extract

Chocolate Layer

170g self-raising flour

120g caster sugar

2 tbsp cocoa powder

1 tsp baking powder

200ml soya milke

80ml vegetable oil

1 tbsp vanilla extract

Strawberry Layer

200g self-raising flour

120g caster sugar

1 tsp baking powder

200ml soya milk

80ml vegetable oil

1 tbsp vanilla extract

120g finely chopped fresh strawberries

tsp of pink or red food colouring

Method

Grease or line 3 round cake tins (roughly 20 or 23cm) and preheat the oven to 180c.

Start with making the vanilla layer. In a large bowl, mix together the dry ingredients - the flour, sugar and baking powder then add in the wet ingredients - the milk, oil and vanilla to the bowl. Stir by hand until just combined. Do not mix the batter too much. It should still be a little lumpy. Tap the bowl on to the work surface to stop the raising agents working too quickly - you will see the bubbles pop. Spoon the batter into the prepared cake tin. Repeat this method for the other two layers.

Bake each layer for about 20-25 minutes or until a toothpick inserted into the middle of the cake comes out clean. Remove from the oven and allow to cool for 10-15 minutes before removing and transferring to a wire rack.